Sort through the chickpeas to remove any stones or debris. Rinse the chickpeas then place in a large bowl and cover with plenty of cold water. Cover the bowl and refrigerate for at least 8 hours.

Drain the chickpeas and add them to a dutch oven covered with plenty of water and ¼ tsp salt. Bring to a boil over medium-high heat.

Cover the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat while covered, stirring occasionally, until chickpeas are tender, about 1 hour. Drain the chickpeas and set aside.

Heat 1 TBSP of olive oil in the now empty dutch oven over medium-high heat. Add the spinach and cook while stirring until spinach is wilted, about 3 minutes. Transfer the spinach to a bowl and set aside.

Heat 2 TBSP of olive oil in the now empty dutch oven over medium-high heat. Add the bread cubes and almonds and cook, stirring often, until the bread is lightly toasted, 2 to 3 minutes.

Transfer the bread and almonds to a food processor along with the tomato, garlic, vinegar, paprika, cumin, cayenne, ½ tsp salt, and ¼ tsp pepper. Blend the mixture until well combined.

Transfer the mixture from the food processor to the dutch oven over medium-low heat. Add the chickpeas, spinach, and ¼ cup of water and stir until well combined. Cook, stirring occasionally, until heated through, about 5 minutes. Taste and season with additional salt & pepper if necessary.